Antarctica: the life of the lonely chef who cooks for scientists

Princess Elisabeth Antarctica Science Station, in East Antarctica, it is a remote place, away from conveniences and Thomas Duconseille do it chef right on this site. His job is to feed the researchers moving around one structure technologically advanced, in condition difficult and unique. Planning and will become the keywords of the mission and theexperience it has allowed the cook to constantly improve.

A unique place

Antarctica for Thomas Duconseille has now become a second home and the man practices his profession as a chef in a place with peculiar characteristics. There Princess Elisabeth Antarctica station stands on the slopes of Utsteinen Nunatak, aaltitude of 1392 m. Here the temperatures reach the -50 °C and gusts of wind blow a 249 km/h.

The researchers go to this place during the 4 months in which the sun never goes below the horizon and the site is the base for several shipments among the ice. The structure is unique in its kind. It is, in fact, totally a zero impact. New ones turbine wind turbines exploit the energy of the gusts, while 408 solar panels allow you to take advantage of a maximum of 100 days of uninterrupted light. Cape Townthe nearest metropolis, is 6 hours away by plane.

The lonely chef in Antarctica

Thomas Duconseille, choosing to work as a chef in the most remote place of Antarctica, had to reinvent your own profession. In this context, the most complicated part concerns i supplies. At the time of departure, food is brought to the site frozen foods of all kinds, which serve as the basis for recipes.

Once a month, however, the loads of fresh food, especially milk and vegetables, which the chef has to exploit quickly. Duconseille therefore states that one is required planning rigid and a great accuracy in drafting theinventory. In the first week after the arrival of the cargo le salads they become the main dish. The chef, to his seventh season among the ice, has however learned to offer appetizing proposals up to the fourth week from supplies.

What do you eat in Antarctica?

Thomas Duconseille makes sure that scientists in Antarctica have them constantly available menu appetizing and varied. He specifies that, given the conditions climatic where researchers work are complicated, the goal is to conceive dishes heartywhich refreshes body e spirit. At breakfast, therefore, there is no shortage of brioche chocolate, while for lunches and dinners soups, fondues e dessert dominate the scene. The pane it is self-produced and, to please everyone, the options vegetarians or vegans are always present.

On big occasions, not even the turkey stuffed. Duconseille also takes care of providing the meals”packed” preparing dishes that can be easily divided into individual portions and frozen. From 25 to 50 researchers rotate around the station each season and the chef has declared that his philosophy is that of “cook to feeling” based on the number and needs of the guests.

Being a chef in Antarctica is not simple, but good Kitchen manages to carve out an important space even among the ice. Duconseille explained that in such a remote place the conviviality of food becomes even more important. The meals are then organized in such a way that each do their part, helping the cook, preparing or cleaning, in one brigade quite particular.

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